Easy Mince Pies

This mince pie recipe is easy to make and great fun to do with kids - no rolling required! These pies can also be frozen prior to cooking and enjoyed with visiting relatives all over Christmas time!


  • 225 g cold butter diced
  • 350 g plain flour
  • 100 g golden caster sugar
  • 280 g mincemeat
  • 1 egg (small)
  • icing sugar to dust


  • To make the pastry, rub 225g cold, diced butter into 350g plain flour, then mix in 100g golden caster sugar and a pinch of salt.
  • Combine the pastry into a ball (don’t add liquid) and briefly knead it. The dough will be fairly firm when ready. You can use the dough immediately, or chill for later.
  • Preheat the oven to 200C/fan 180C/400F/gas mark 6. Line 18 holes of two 12-hole patty tins, by pressing small walnut-sized balls of pastry into each hole.
  • Put a spoonful of the mincemeat into each pie.
  • Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies.
  • Top the pies with their lids, pressing the edges gently together to seal – you don’t need to seal them with milk or egg as they will stick on their own. (The pies may now be frozen for up to 1 month).
  • Beat 1 small egg and brush the tops of the pies. Bake for 20 mins until golden. Leave to cool in the tin for 5 mins, then remove to a wire rack.
  • To serve, lightly dust with icing sugar. They will keep for 3 to 4 days in an airtight container.